| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
White vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
lb |
Boneless skinless chicken breasts; cut in 1" cubes |
| 1 |
sm |
Red or yellow bell pepper; cut in 1" squares |
| 2 |
|
Plums; cut in 1" pieces |
| 1/4 |
c |
Plum jam |
| 1 |
tb |
White vinegar |
| 1/2 |
ts |
Ground ginger |
INSTRUCTIONS
DIPPING SAUCE
Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken
until coated with marinade. Cover and refrigerate 1 hour. Remove chicken
from marinade; reserve marinade. Thread chicken, bell pepper and plum
pieces alternately on each of six 12-inch metal skewers, leaving space
between each piece. Cover and grill kabobs 4 to 6 inches from medium coals
10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until
chicken is no longer pink in center. Discard any remaining marinade. Serve
kabobs with Dipping Sauce. 6 servings.
DIPPING SAUCE: Mix all ingredients.
To Broil: Set oven control to broil. Place kabobs on rack in broiler pan.
Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning and
brushing twice with marinade, until chicken is no longer pink in center.
Discard any remaining marinade.
Posted to recipelu-digest Volume 01 Number 356 by James and Susan Kirkland
<kirkland@gj.net> on Dec 10, 1997
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